When the weather turns warm, I find myself craving the smell and taste of a great homemade burger off the grill.

So what makes a great burger? There are a few simple rules. But if you remember just one of them, it should be that less really is more. Which is to say, the less you add to your ground beef, the less you handle the meat when mixing it, and the less you flip it while grilling, the better burger you get in the end.

Ingredients

2 pounds ground chuck

Kosher salt

Freshly ground black pepper

Methods/steps

Grilling Method: Direct/Medium Heat

Being careful not to over-work the meat, season chuck with salt and pepper, and mix until combined. Gently shape the meat into four burgers of equal size and thickness (about ¾ inch thick). Make an imprint in the center with your thumb.

Spread top of each patty with a thin layer of soft butter.

Place the unbuttered size directly on the cooking grate and grill for 4 minutes. Turn and spread cooked side with a thin layer of butter. Continue grilling until the meat is no longer pink, 4 to 6 more minutes. Serve immediately.

Serves 4

ALL RECIPES ©ELIZABETH KARMEL 2020